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Categories:
red capsicums tuna spring onions rice corn kernals Italian parsley olives lemon rind salt olive oil spray Salad
Viewed: 64 - Published at: 7 years agoIngredients
- 4 medium red capsicums
- 185g can tuna in springwater
- 3 spring onions, chopped
- 1 cup cooked rice
- 1/2 cup corn kernals
- 1/3 cup KRAFT* Tartare Sauce
- 1/4 cup chopped Italian parsley
- 2 tablespoons chopped pittted Kalamata olives
- 1 teaspoon grated lemon rind
- salt and pepper, to taste
- olive oil spray
- salad, to serve
Method
- Cut the tops off the capsicums and reserve.
- Remove and discard the seeds and membrane inside and place on a lined baking tray.
- Mix together the tuna, spring onion, rice, corn, tartare sauce, parsley, olives, rind and seasonings until well combined.
- Spoon the tuna mixture evenly between the 4 capsicums and replace the lids on the capsicums.
- Spray with oil then bake at 190C for 20-25 minutes or until tender.
- Serve with a salad.
